Gluten Free Drop Biscuits (Vegan)

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Want some easy and allergy friendly biscuits for your breakfast or dinner? Make a batch of our super easy Gluten Free Drop Biscuits, they are dairy free and egg free!

One of my favorite things to do on The Fit Cookie is to remake some of our family favorite recipes to be allergy friendly, but sometimes I have to switch gears and completely change how I’m approaching the recipe.

I’ve been wanting to do more bread recipes lately, but making bread to fit all of our allergies is hard. I have a good yeast free gluten free bread recipe I need to redo the photos on, but I want to add a bigger variety of bread recipes. So I decided to work on biscuits.

One of our favorite biscuit recipes is Sky High biscuits, and I decided to try remaking them, but kept having trouble with it. After several failed attempts to remake the Sky High biscuits, I decided to just scrap the idea for now, and make a drop biscuit instead.

And it worked out great!

Drop biscuits are perfect for bakers like me because they are super easy and you skip the rolling and cutting the dough part of the process that regular biscuits have.

And sometimes I’m a lazy baker/cook and don’t want to go through all the fuss for biscuits. So drop biscuits are perfect for those short-on-time baking days. Or when I’ve made too many failed batches of roll and cut biscuits that I just want to throw in the towel.

Making gluten free and vegan drop biscuits

For these dairy free drop biscuits, I used coconut oil instead of palm oil shortening or dairy free margarine to give it a bit of a crispier texture on top. You can use room temperature coconut oil for this recipe (you don’t have to worry about chilled coconut oil), but make sure that your coconut oil isn’t melty or it won’t cut into the flour well.

I made my drop biscuits moderate sized and baked them for 14 minutes, but you can make these a bit bigger and bake them a little longer (just about 2 minutes longer). If you want smaller drop biscuits, just bake them a little less (about 12 minutes).

Since sorghum flour and whole brown rice flour tend to absorb a lot of liquids, baked goods made with sorghum flour or brown rice flour tend to be a bit drier the next day. If you plan on having leftover biscuits, cook these for slightly less time (12-13 minutes) rather than the full 14 minutes.

If you want these to be a bit smoother on top for your jam or butter, you can use your fingers to smooth the tops of the biscuits if you like, but you don’t have to. I skipped doing this to see how these turned out without doing that, so they aren’t smooth.

Instructions

Preheat oven to 400 degrees. Line a metal cookie sheet with parchment paper and set aside.

In a medium bowl, whisk together the sorghum or brown rice flour, flax meal, baking powder, sugar, and salt.

Using a pastry cutter or a fork, cut the coconut oil into the flour mixture until crumbly.

Stir in the non-dairy milk until everything is moistened and mixed, then drop by large spoonfuls onto the prepared baking sheet. You can smooth the tops of the biscuits if you want before baking (that's optional, I didn't do that with my biscuits).

Bake for 12-14 minutes in the preheated oven. Cool on a wire rack for about 10-15 minutes before serving. Enjoy!

Notes

Baked goods made with sorghum flour tend to be drier the next day. If you plan on having leftover biscuits, cook these for slightly less time (12-13 minutes) rather than the full 14 minutes.